RUSTICA – Region ABRUZZO

Sensory profile and fatty acids composition defined by 4 EVOO samples of cultivar RUSTICA.

Sensory profile

Descriptive statistic of fatty acids composition (n=4)

	Mean RUSTICA	Standard deviation RUSTICA	Mean RUSTICA (ABRUZZO )
Eicosenoic acid (%)	0.30	0.00	0.30
Eicosanoic acid (%)	0.40	0.05	0.40
Heptadecenoic acid (%)	0.21	0.11	0.21
Heptadecanoic acid (%)	0.14	0.07	0.14
Linoleic acid (%)	8.29	2.61	8.29
Linolenic acid (%)	0.69	0.07	0.69
Oleic acid (%)	74.48	3.73	74.48
Palmitic acid (%)	11.91	1.21	11.91
Palmitoleic acid (%)	0.75	0.07	0.75
Stearic acid (%)	2.73	0.47	2.73
Total phenols (mg/kg) The total phenolic content was determined using the spectrophotometric Folin–Ciocalteu method. Data were expressed as mg of caffeic acid equivalent per kg of EVOO (from 2022).
Total phenols (mg/kg) The total phenolic content was determined using the spectrophotometric Folin–Ciocalteu method. Data were expressed as mg of gallic acid equivalent per kg of EVOO (until 2021).	379	153	379

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